Proximal chemical evaluation and fatty acid in the chicatana ant and jumile
| Autor: | N.-del-S. Cruz-Cansino, María Elena Ramos-Cassellis, Joel Díaz-Reyes, T.E. Ariza-Ortega, V.A. Lopez-Morales, José Alberto Ariza-Ortega, Esther Ramírez-Moreno, Dolores Castañeda-Antonio |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification 0303 health sciences education.field_of_study biology Population Fatty acid biology.organism_classification 01 natural sciences ANT 03 medical and health sciences Nutrient chemistry Insect Science Botany Atta mexicana education 030304 developmental biology 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Insects as Food and Feed. 7:197-204 |
| ISSN: | 2352-4588 |
| DOI: | 10.3920/jiff2020.0030 |
| Popis: | In the state of Tlaxcala, Mexico, the chicatana ant (Atta mexicana) and jumile (Edessa spp.) are foods that the population regularly consumes and are alternative sources of nutrients. Therefore, this study aims to evaluate the proximal chemical composition (moisture, protein, lipids, ash and carbohydrates) and fatty acids (FA) in commercialised dehydrated chicatana ant and jumile using instrumental methods such as refractive index (RI) and gas chromatography coupled with mass spectrometer (GC-MS). Protein and lipids were predominant in chicatana ant and jumile (33.74% and 39.25%, and 32.00% and 39.00%, respectively). In insect oils, RI and GC-MS results demonstrated that chicatana ant oil contains a high saturated FA percentage (58.40%), with heneicosanoic acid (C21:0) being the predominant saturated FA (46.35%), while jumile oil presented a higher percentage of unsaturated acids (99.27%), with γ-linolenic acid being the predominant unsaturated FA (77.00%). Therefore, both insects are foods with important protein and FA percentage, with jumile containing a higher concentration of unsaturated FA, which is desirable in the diet. |
| Databáze: | OpenAIRE |
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